EVOO Dough:
2 c. flour
1 tsp. Pink Himalayan Salt
2 tsp. sugar
1 Tbsp. Apple Cider Vinegar
1/2 c. Mild EVOO
1/4 c. water
Filling:
1/2 c. Bourbon Maple Balsamic
2 tsp. cornstarch
2 tsp. lime zest
1/3 c. sugar
12 oz. fresh strawberries, sliced
1 Tbsp. lime juice
1 tsp. vanilla
one egg, beaten with 1 tsp. of water
2 Tbsp. fresh mint, whole leaves or chopped
1 - 2 c. vanilla ice cream
In the bowl of a stand mixer fitted with the paddle attachment, place four, salt, and sugar and stir to combine. Slowly add the Apple Cider Vinegar, EVOO and water to the flour mixing at low speed until a shaggy ball forms.
Remove the dough from the mixer and transfer it to a lightly floured work surface. Knead the dough for 5 minutes, adding more flour if the dough is super sticky or until smooth. (the dough should resemble sugar cookie dough). Form the dough into a ball, cover and refrigerate for 30 minutes.
Preheat oven to 350F.
Place Bourbon Maple Balsamic in a small saucepan and bring to a low simmer over medium low heat. Continue to simmer the balsamic until it has reduced by half, about 8- 10 minutes. Remove from the heat and set side to cool to room temperature.
Place cornstarch, lime zest, sugar, strawberries, lime juice and vanilla in a large bowl. Stir to combine and set aside.
Once the dough has rested, remove it from the fridge, unwrap and roll out into a large circle on a lightly floured surface about 1/4 inch in thickness. Transfer the dough to a parchment lined baking sheet. Spread the strawberry filling around the center of the dough leaving a 2 inch border around the edge. Gently fold the edges of the crust up and slightly over the filling, overlapping each fold as you work around the circle, leaving a large "window" in the center. Brush the exposed crust with an egg wash and place in the oven. Bake for 30 - 40 minutes or until crust is golden brown and the fruit filling is bubbly. Remove from the oven and set aside to rest for 1 hour before slicing and serving.
Serve the galette slices with a scoop of ice cream and drizzle with the reduced balsamic, garnish with mint.
